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On day one feed the starter with 100g flour, 25g of old starter and 100g of lukewarm water.
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Here we will create the levain, with yesterdays starter. This is the base for making your bread rise!
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Add the levain and salt to the dough you created in the last step.
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Kneed the dough for 10 mins, then proof in warm place for 4 hours. Stretch and fold the dough N-S-E-W every 30 mins, 4 times, which totals 2 hrs. Then leave the dough sit for an additional 2 hours.
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Form the dough into balls, place in banatons and place in fridge overnight!
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Bake the balls in the oven at 450F for 20 mins covered then 20 mins uncovered